I love experimenting and coming up with new recipes. You never know how it will turn out! I'm so impressed with this one! It turned out way better than I could have imagined! They're delicious & go well with any Italian dish you might be serving. I could eat them alone with a little marinara sauce on top! It's also a great option for vegetarians, vegans or people wanting protein without eating animal protein!

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QUINOA MEATBALLS (VEGAN)

Please use all organic ingredients when possible!
Course Entree
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 -6
Author Megan Lawson

Ingredients

  • 2 Flax Eggs 2 tbsp Ground FlaxMeal + 6 tablespoons water (Do this separately first and let mix sit while you get other ingredients ready *Non-vegans can use two eggs)
  • 1 & 1/2 cups COOKED Quinoa
  • FOR BREADCRUMBS
  • 2 pieces of toast
  • 1/2 teaspoon Basil
  • 1/2 teaspoon Oregano
  • 1/2 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon salt taste the mixture to see if you need more

Instructions

  • To make breadcrumbs blend toast, basil, oregano, onion powder, garlic powder and salt in food processor until all mixed together.
  • In a bowl mix the Quinoa, FlaxMeal (eggs) and Breadcrumbs together with spoon.
  • Heat a skillet with olive oil on medium heat. Scoop little balls with your hands and place in skillet. Turning them to make sure all sides get browned for about 10 minutes.
  • To make sure they get cooked throughly place on baking sheet and put under broil for another 5 min. You can top them with cheese if you desire. Add cheese and let them cook until melted.
  • Save them in the fridge for a week or so

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